by lastnightsdinner
View
my 52 recipes »
Photo by lastnightsdinner
A&M's Testing Notes:
Expand Collapselastnightsdinner's Notes:
Expand3 hard-boiled eggs (my foolproof method is below) Ask a question about this ingredient
2 tablespoons mayo Ask a question about this ingredient
2 teaspoons good, sharp Dijon mustard Ask a question about this ingredient
a pinch of Kosher or sea salt Ask a question about this ingredient
juice of half a lemon (about 2 tablespoons) Ask a question about this ingredient
1 ounce applewood-smoked trout, skin removed, flaked Ask a question about this ingredient
snipped fresh chives, chervil, or dill fronds for garnish Ask a question about this ingredient
Cut the eggs in half lengthwise, remove the yolks, and set the egg whites aside.
Ask a question about this stepIn the bowl of a food processor, combine the yolks, mayo, Dijon, salt, lemon juice, and smoked trout, and process until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust salt if necessary.
Ask a question about this stepPlace the egg white halves on a serving plate. Scrape the yolk mixture into a pastry bag (or a zip-top plastic bag with a corner cut off) and pipe the mixture into the egg white halves. Garnish with fresh herbs just before serving.
Ask a question about this stepPlace eggs into a pot and cover them with cold water, cover and bring to a boil. Allow the eggs to boil for one minute, turn off the heat and let the eggs sit in the hot water for 10 minutes. Drain the eggs and plunge them into an ice bath until they are cooled. The eggs are ready to use immediately or can be refrigerated for up to one week. Note: this works best with eggs that have a bit of age on them – ultra-fresh eggs like the ones we get from our farmers’ market don’t peel well, so I usually buy eggs for boiling a couple of weeks in advance.
Ask a question about this stepI think I'm going to have to make some this weekend :) Thanks!
Thank you! They really are great with a Martini :)
I loved this from the minute you first poated this, and am so glad you entered it into this contest! It's perfect!!
Thank you! I think I'm going to have to make some again soon :)
Love smoked trout and deviled eggs!
If you try this, please let me know what you think! This can be scaled way up for entertaining, but the recipe above is the perfect size for a snack for two :)
Made this the other day. No cocktail parties in my near future, however, so instead I turned it into an egg salad that was a wonderful lunch at home. It was delicious!
Love the egg salad twist, and thank you!
This is going in my saved recipes file. Thanks for sharing it!
You're welcome - ou're the reason I posted it ;D I hope you like them!
The herbs look so beautiful, do you grow your own or buy them somewhere?
Hi Michelle - the chives are from our garden, but the little microgreens and flowers underneath the eggs are from Baby Greens Farm in Exeter, RI.
I have some brightly colored Easter eggs that are destined to become these! The greens and flowers are so beautiful. Thanks for the recipe!
Thank you - I hope you like them!
Oh boy. Love them Pegu. Love them even more on my back patio with a glass of rose´.
That sounds lovely :)
Those look yum. I have some smoked mackerel I may sub for the trout. I have found the same thing with the fresh and old eggs. I did some testing and found that if I put the eggs into already boiling water and cooked them for ten minutes, they still cook without the sulfur green yolk, and then plunged them into an ice bath they peeled even better than the old eggs.
Thanks! That sounds like a wonderful alternative - I love smoked mackerel.
Beautiful photo and scrumptious recipe. I'm going to set some eggs aside to age immediately.
Thank you! Your mileage may vary, but we love these :) Hope you do, too.
I love everything about these!! Smoked trout is one of my favorite things to play with for appetizers. I'm definitely adding this to my file and it's going to the head of the list. Love, love, love them!
Thank you! Smoked trout is one of my faves, too.
The picture is beyond gorgeous and these sound just incredible. I adore smoked trout and can only imagine that when added to the filling for deviled eggs, it must be fabulous.
Thanks, Winnie! We really love these.
First, the picture seems almost edible. Second, don't you just love eggs with fish? Perfect pairing to me. My summers in northern MIchigan would have a lot of white fish with eggs. Also, this is the first that I have heard of "aged eggs" are better for hard boiling, but it sure does make sense. Huh, learning all the time. Bravo.
I don't know the science behind that "aged eggs" thing, but it certainly seems to be valid. And I love fish and eggs together - not a combo I grew up with by far, but man, is it good. And thank you :)
The "aging" of eggs is supposed to work, because as eggs get older they start to shrink (as they lose moisture). The shrinkage causes the membrane inside the egg to shrink away from the shell, so you get a little air pocket between the egg and the shell. This makes them super easy to peel. Or so I've been told.
Hey, that was a great explaination. We would saute' the fresh white fish and serve it with sauteed greens and sunny side up egg. Everything super fresh. I can taste it now.
Those eggs are just lovely. My challenge with deviled eggs, alas, is that I never plan ahead and seldom have "aged" eggs. Fortunately, I usually serve them to just Dave and I, so looks are not as important. But Lordy, I have produced some *ugly* eggs!
Do you have a smoked seafood provider you love? I usually end up with Ducktrap, but am always looking for advice.
Thank you! For smoked/tinned fish in general, I really love Cole's. We may play with smoking our own this year, though. Stay tuned...
Love smoked trout and deviled eggs. Cannot wait to have an excuse to make these.